November 28, 2012 § Leave a comment
Some friends and I saw this calendar in a Tractor Supply Store not too long ago, while buying horse treats to take to a restaurant run out of a plantation house (sounds like a good story, doesn’t it? Next time!). I was reminded of it this very evening, thanks to this little lady who’s trying out for Miss April.
November 14, 2012 § Leave a comment
As I scrambled a few eggs the other morning, I thought, What can I add to this to jazz these up a bit?
Cream cheese became the answer. And then I realized, cream cheese has been the answer you didn’t know you were looking for in my life before. Here’s just two that immediately came to mind:
Want to make fluffy biscuits that beckon you to eat 2 or 3 or 4 with just a whisper from their soft, pillowy interiors? Add cream cheese.
Want to cool down a pizza featuring spicy toppings with slightly charred surprises of creaminess and meltiness? Dollop cream cheese at will amongst your pepperoncini, your Italian sausage, your red pepper flakes. This Portland, Maine, pizzeria did it and changed my family’s life in the form of the Matinicus. Not a year has gone by since 2007 that we haven’t attempted our own re-creation of it.
What else can cream cheese do, I wonder? You tell me.
November 11, 2012 § Leave a comment
I got back in the kitchen in a big way this weekend. Well, big compared to attempting nothing during the week or the week before, really. Recuperating from a minor procedure I had on Monday, I didn’t really feel like doing more than reading the half dozen books I’d checked out from the library or watching downloads of the new season of “Downton Abbey” thanks to a friend of a friend. Besides the reason I was being such a bum, it was a pretty enjoyable way to while away a few days.
By Friday, I was game to get back in the saddle. Rifling through my mom’s archives and mine, I settled on a dish for dinner that I’d pulled from an old Real Simple. Chicken Thighs Braised in Garlic and White Wine: just typing that makes my mouth water and the memory of the rich, piquant aroma waft around my computer screen. Please click through to the magazine’s website and enjoy their pictures. I was pleased with how this recipe developed into something wonderful, because sometimes the source’s offerings are a bit lackluster. I like simple, of course, just not boring.
For this morning, I decided to attempt a homemade “pop-tart” recipe torn from an issue of Bon Appetit before their editorial slant took on its GQ, boys’-club tone. Truth be told, I started this recipe last night, by making the pie dough and then assembling a few adorable squares, some with cherry preserves, one apricot and blueberry. Freezing them overnight left me with nothing more to do this morning than preheat the oven and slide the hand pie cousins into its warmth. Pie for breakfast was served.